• Preheat oven to 240°C/220°C fan-forced. Place slow-cooked beef brisket in a baking dish. Pour liquid from the packaging over beef. • Cover tightly with foil and bake for 12 minutes. Turn beef, then re-cover with foil and bake until heated through and liquid has slightly reduced, a further 12 minutes.

• Meanwhile, finely chop garlic. • In a medium saucepan, heat the butter and a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, finely chop cucumber, radish, tomato and onion (see ingredients).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 3-5 minutes. • Add Mumbai spice blend, mild North Indian spice blend, tomato paste and remaining garlic, 1-2 minutes. • Reduce heat to medium and add cream (see ingredients), the brown sugar and water (for the curry). Simmer until slightly reduced, 1-2 minutes.

• When the beef is done, shred beef into rough chunks with 2 forks. • Add beef to curry sauce, and stir to combine. • In a medium bowl, combine cucumber, radish, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.

• Bring beef rogan josh, garlic rice and kachumber salad to the table to serve. Enjoy